Physical Properties of Root Crops Treated with Novel Softening Technology Capable of Retaining the Shape, Color, and Nutritional Value of Foods

Dysphagia

Volumn 30, Issue 2, 2015, Pages 105-113

  Umene, Shingo ^a   Hayashi, Masahiro ^a   Kato, Kumiko ^a   Masunaga, Hiroaki ^a  

^a OTSUKA PHARMACEUTICAL CO LTD   (Japan)

Author keywords

Appearance; Care food product; Deglutition; Homogeneous enzyme permeation method (HEPM); Physical properties; Softened root crops

Indexed keywords

BETA CAROTENE; POTASSIUM; GLYCOSIDASE; HEMICELLULASE; TREHALOSE;

ARCTIUM LAPPA; ARTICLE; CARROT; CELL DESTRUCTION; CELL SHAPE; CELL WALL; CHEMICAL PHENOMENA; CONTROLLED STUDY; ENERGY; FOOD BIOTECHNOLOGY; FOOD CROP; FOOD TEXTURE; FREEZE THAWING; HOMOGENOUS ENZYME PERMEATION METHOD; MICROSCOPY; NONHUMAN; NUTRITIONAL PARAMETERS; NUTRITIONAL VALUE; PLANT CELL; PRIORITY JOURNAL; ROOT CROP ADHESIVENESS; ROOT CROP COHESIVENESS; ROOT CROP COLOR; ROOT CROP FIRMNESS; ROOT CROP GUMMINESS; ROOT CROP SHAPE; SYNERESIS; WATER CONTENT; ARCTIUM; CHEMISTRY; CROP; DYSPHAGIA; FOOD HANDLING; HARDNESS; HUMAN; JAPAN; MASTICATION; PATHOPHYSIOLOGY; PROCEDURES; ULTRASTRUCTURE; VEGETABLE;

ARCTIUM; CROPS, AGRICULTURAL; DAUCUS CAROTA; DEGLUTITION DISORDERS; FOOD HANDLING; FOOD TECHNOLOGY; GLYCOSIDE HYDROLASES; HARDNESS; HUMANS; JAPAN; MASTICATION; NUTRITIVE VALUE; TREHALOSE; VEGETABLE PRODUCTS;

EID: 84929949149     PISSN: 0179051X     EISSN: 14320460     Source Type: Journal    
DOI: 10.1007/s00455-014-9581-2     Document Type: Article

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